LOW FAT Santa Fe Black Beans and Corn Recipe

I was browsing through low fat, low cal recipes, and as a vegetarian you’d think that would be easy. Well 7 years later, I had to switch stuff up! I was getting tired of the same things I always have and wanted new, yummy food, that was also guilt free. I found this recipe and tweaked it a little, I whip this up in about 30 min, and it is friggtiy-freakin-fabu.  Quick, easy, delicious. This is a staple.

Santa Fe Black Beans and Corn Recipe

2 Cans low sodium black beans, drained, rinsed thoroughly

1 (12) oz bag frozen corn

1 Can Stewed tomatoes with mexican seasoning, with juice

3 Jalepenos, rinsed, deseeded, rinsed again, diced

1 medium white or yellow onion, chopped roughly

Juice of 1 Lime

Cilantro

Oil

Garlic Powder, Ground Cumin, Salt, Pepper

Warning! This is quite spicy.

Saute onions with some salt. Add jalapenos before the onions are translucent, and cook for 2-3 minutes.

Add corn and tomatoes. I like to mash my tomatoes with the empty can to chop them up a little. When it starts to simmer, since the corn is frozen it will take a bit of time, then add black beans, garlic powder, cumin, and pepper to taste, and simmer about 15 minutes stirring occasionally.

Serve warm and squeeze lime juice and add chopped cilantro to top.

The cilantro and lime at the end really kick it up a notch and compliment all the flavors!

This would be great as a burrito filling too, I would add some veggie-meat and maybe some rice. I also have fallen in love with fat free sour cream! Have to try it!

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